Makes: 12 servings
1 pkg. (9 oz.) chocolate wafers
1/4 cup margarine, melted
3 pkgs. (8 oz. each) light cream cheese, softened
1/2 cup light sour cream
3/4 cup sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup mint jelly, melted
2 cups Fresh Pineapple, cut into thin wedges
Pulverize wafers in blender or food processor. Combine crumbs with margarine. Press on bottom and up sides of 9-inch springform pan.
Beat cream cheese with sour cream and sugar until smooth. Beat in eggs, lemon peel, lemon juice and vanilla. Pour filling into crust.
Bake at 450F., 10 minutes. Lower temperature to 250 F; continue baking 1 hour or until set in center. Cool on rack.
Spread jelly over cheesecake. Arrange pineapple on top of jelly in spiral pattern. Chill 2 hours before cutting.
388 calories, 23g fat (10g sat.), 100mg cholesterol, 368mg sodium, 39g carbohydrate, 8g protein